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Contest-Winning Tex-Mex Lasagna Recipe

Contest-Winning Tex-Mex Lasagna Recipe

This yummy dish combines my love of lasagna with my love of Mexican food. I made the recipe healthier by using lean ground beef and reduced-fat cheese. And I increased the fiber by adding beans. —Athena Russell of Florence, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing YIELD:12 servings


  • 1 pound lean ground beef (90% lean)
  • 1 can (16 ounces) refried black beans
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup frozen corn, thawed
  • 1 jalapeno pepper, seeded and chopped
  • 1 envelope taco seasoning
  • 1 can (15 ounces) tomato sauce, divided
  • 2-1/2 cups salsa
  • 12 no-cook lasagna noodles
  • 1-1/2 cups (6 ounces) shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
  • 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1 cup (8 ounces) fat-free sour cream
  • 1 medium ripe avocado, peeled and cubed
  • 4 green onions, thinly sliced


  • 1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
  • 2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
  • 3. Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 piece: 381 calories, 13g fat (7g saturated fat), 47mg cholesterol, 1170mg sodium, 39g carbohydrate (6g sugars, 5g fiber), 25g protein.

Reviews for Contest-Winning Tex-Mex Lasagna

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sauceysandy User ID: 7765046 250553
Reviewed Jul. 17, 2016

"This was delicious! I changed nothing as I usually do when trying a recipe the first time. If I change anything it would be to use a smaller jalapeno as my husband don't like a lot of heat"

recipehound54 User ID: 4246730 147949
Reviewed Mar. 15, 2012

"I've made this dish several times and have always gotten compliments. I would have given it five start if the sodium content per serving had been lower. I did use green chiles rather than the jalapeno, just for ease of assembly. A simple green salad and the meal is complete! A nice change-up to lasagna. I'm guessing that this would be good with either corn or flour tortillas, too."

Leahbug User ID: 5863329 163762
Reviewed Mar. 7, 2011

"Family loved this recipe. Used a little more cheese than recipe calls for. Will definitley make again."

malburg04 User ID: 4755531 148134
Reviewed Aug. 31, 2010

"The family really liked this one! I didn't use corn and doubled the cheese."

ErikB User ID: 4150106 147824
Reviewed May. 4, 2010

"I made the recipe a couple of months ago and I plan to make it again tomorrow. It's the perfect Cinco de Mayo recipe!"

Maryalice1960 User ID: 4999924 101515
Reviewed May. 4, 2010

"I made the meat mixture part ahead of time and froze it. On the day I served it, didnt take much time to throw it all together. Great for a crowd, as I doubled it."

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